Canapé
Origin: French
An appetiser consisting of small pieces of fresh or fried bread, toast or biscuits, topped with savoury mixtures.
Canapé bread molds are forms which are designed for baking fancifully shaped breads used in making canapés, a popular hors d'oeuvre treat.
Canapés
Appetisers of mini or small foods that can be eaten with fingers and are served with drinks.
Cape gooseberries ...
Canapés - Garnished bite-sized rounds of bread or vegetables (cucumber, zucchini) served with cocktails and at buffets.
Candy Thermometer - a kitchen tool used to determine heat levels in the cooking of candy, jams, and preserves.
Canapé - Small pieces of toast with toppings
Cannellini - Large, white Italian kidney beans
Cannelloni - Large stuffed pasta tubes ...
Canapé - [French] plain or toasted bread or crackers topped with a savory mixture. Usually served as appetizers, with cocktails, snacks or for lunch. They may be served hot or cold, they are often elaborately garnished.
Canard - [French] duck.
canapé: A cushion of breador similar on which various foods are served as appetisers prior to a meal (cocktail party)
cannaloni: Large tubes of pasta; which are stuffed and served in a sauce, also the name of the dish ...
canapé (KAN-uh-pay) - A French term that consists of bite-size bits of savory food spread on edible bases (toasted or untoasted bread) and garnished or decorated. They are served as snacks (appetizers) at cocktail and buffet parties.
Canapé - French for 'couch', these are bite size bread portions either toasted or untoasted, topped with a variety of meats, cheeses, pates, or spreads that are served as a light accompaniment to cocktails.
canapé - An appetizer or hors d'oeuvre of bread or crackers with some savory topping.
cannelloni - A large, tube-shaped pasta. They are generally boiled, stuffed, and served with a sauce.
Canapé: An hors d'oeuvre consisting of a small piece of bread or toast, often cut in a decorative shape, garnished with a savory spread or topping.
See more canapés recipes
Smiths of Smithfield recipes
Smoked salmon tartare canapes with shallots, dill and soured cream on blinis
By Smiths of Smithfield ...
Canapé A small cushion of toasted bread on which savoury foods are served
Carte Du Jour A menu displaying the dishes available in a restaurant on a particular day. A French term literaly translating as 'card of the day'.
canapé: cold hors d' oeuvre on a piece of toast, bread or cracker
canard: duck (also caneton, duckling)
cantal: pressed cheddar-like cheese made with uncooked cow's milk in Auvergne
capitainne: captain in French service ...
Canapé
An appetizer prepared on a base such as a round of toast or a cracker.
Canard
The French term for duck.
Candy thermometer
Usually a large glass mercury thermometer that measures temperatures from about 40 degrees F to 400 degrees F.
Buttery Swiss Cheese Canapés
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California Appetizer Pizza
Caramelized Apple and Toasted Walnut Brie
Caramelized Bacon Water Chestnuts
Caramelized Onion Pizza
Cheddar Dill Spiral Bread
Cheeseburger Ring
Cheese Pepper Appetizers ...
Deep frying is also a technique used to prepare bread pieces for canapés A canapé or canape is a small, prepared, and usually decorative hors d'oeuvres which is held in the fingers, and often eaten in one bite.
If you are serving the Caviar with wattleseed blini for canapés or finger food, ...
A tool which is used to stamp out pastry, biscuits, scones, sweets and canapés.
Small individual portions of foods, canapés, served as appetizers before a meal.
Hull
To remove the leafy and stem parts off fruits such as strawberries.
Appetizer is the tidbit, snack, starter, hors d'oeuvre, finger food, dip, cold cuts, kickshaw, olives, anchovies - canapés, dim sum, aperitif, rollmops, antipasto, crudités we might have to open a meal.
Leaves: Roll green dough to 1/2-inch thickness on waxed paper. Cut dough into leaves using cookie or canapé cutters. Draw leaf indentations using a wooden pick.
Similar buffets are served throughout Scandinavia, as well as the Soviet Union. Common elements of a sm`rgasbord are pickled herring, marinated vegetables, smoked and cured salmon and sturgeon, and a selection of canapés.
Common elements of a smorgasbord are pickled herring, marinated vegetables, smoked and cured salmon and sturgeon, and a selection of canapés.
Soba Noodle - Buckwheat noodles resembling spaghetti, used in Japanese cooking.
Orzo Barley; small pasta used in soup Pancarré Sliced bread that is traditionally used for canapés and sandwiches.
 See also: Cooking, Bread, Cheese, Fruit, Sauce
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